Mexican · Dinner
Fried Stuffed Corn Cakes
Masa cakes stuffed with queso Oaxaca and black beans, formed into thick discs and shallow-fried in oil until the crust turns deep golden and crackles. Served with tomato salsa, sour cream, and shredded lettuce, this street-style antojito pairs a crisp shell against a molten, savory center.
$4
20 minsPrep
16 minsCook
36 minsTotal
MediumLevel
Nutrition per serving
546Calories
16.8gProtein
32.1gFat
48.2gCarbs
2.1gSugar
6.8gFiber
698mgSodium
52mgChol
11.8gSat Fat
389mgPotassium
398mgCalcium
2.9mgIron
0.5mcgVitamin B12
4.2mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
Instructions
1
Prep
Combine masa harina, salt, and warm water in a bowl; knead by hand for 2 minutes until a soft, non-cracking dough forms.
2
Rest
Cover the dough with a damp cloth and let it sit at room temperature for 10 minutes to fully hydrate.
3
Stuff
Divide dough into two balls, flatten into 3-inch discs, add black beans, onion, and queso Oaxaca in the center, fold edges up and reseal.
4
Fry
Heat vegetable oil in a skillet over medium heat until a piece of dough sizzles; fry cakes 7 to 8 minutes per side until deep golden brown.
5
Plate
Set cakes on a plate, top with sour cream, tomato salsa, lettuce, and cotija cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g queso Oaxaca
- 1 1/2 cup180g masa harina
- 1 1/3 cup320ml warm water
- 1/2 cup120g black beans
- 4 tbsp4 tbsp onion
- 1/2 tsp1/2 tsp salt
- 2/3 cup160ml vegetable oil, for shallow-frying
- 4 tbsp60g sour cream
- 6 tbsp90g tomato salsa
- 22 small handful lettuce
- 2 tbsp2 tbsp cotija cheese
